16 Wednesday Mar 2011
Posted in Food
14 Monday Mar 2011
Re-visiting the sauce from around a week back, now over breaded, baked cauliflower, garnished with chopped red pepper, red onion and spinach:
The breading was about 1 1/4 c wheat flour, 1/4 c corn meal, 2 Tbs black sesame seeds, tsp garlic powder, tsp onion powder, 2 Tbs ground flax seed, tsp baking powder and 1 1/4 c water — or a medium-ly thick batter. Really good in the meal, bland on its own (need salt). (Cooked at 450F for about 25)
We diluted the remaining sauce with about 1/2 c vegetable broth and served the cauli over pasta then sauced.
The sauce is unlike anything we’ve done before and we really liked it, especially as served here: The more sauce the better.
=D
07 Monday Mar 2011
Posted in Food
We had 2 left over broad noodles from a lasagna dinner and half an eggplant left over from a roasted eggplant couscous salad.
With those and some spinach came together this:
The eggplant was sliced, sloshed in breadcrumbs and sauteed, then elements layered: Spinach with a bit of miso broth, noodle, about 1 cup of spinach, eggplant, sauce, and noodle topped with a bit more miso broth and sprinkled with sesame seeds. Cooked at 350 for about 25 minutes, additional broth ladled over the top noodle about 15 minutes in and addtional sauce served on the side.
This was a really intersting combo, anchored by the very unique sauce. We plan to use the remainder with some roasted cauliflower over pasta.
Sauce:
Blend all until smooth then cook to a thick sauce — about 15 minutes.
-D
